I never planned to make ‘Bhakhri’ on weekdays… 1st, it takes long time on griddle! And 2nd.. high efforts :P I’m a lazy girl at times! But yes, since I started making Khooba Roti, I’m happily often. Of course, I can’t miss to make a staple food of Rajasthan – “Panchmel Dal” to go with it :)
I have already posted a recipe of Daal-Baati before, but in case when I’m making this dal with bhakhri… It’s a bit different! Here you go with my recipe…
1/4 cup Tuver dal
1/4 cup Chana dal
1/4 cup Mung dal (yellow)
1/4 cup Mung dal with skin
1 tsp Urad dal
1/2 cup Chopped Onion
1/2 cup Chopped Tomato
1 tbsp Ginger-Garlic paste
1/4 tsp Turmeric Powder
1 tsp Coriander powder
1/2 tsp Red chilly powder
1/2 tsp Garam masala
1 tbsp lemon juice
Salt per taste
1 tbsp Ghee
1/2 tsp Cumin Seeds
A pinch of Hing
STEPS TO FOLLOW:
- Wash all 5 dals together in a big bowl and soak them in plenty of water for around 1-2 hours.
- Add a little salt in water and pressure-cook them for 4 whistles.
- Heat ghee in a deep vessel and add cumin seeds in it.
- Once they crackle, add hing, chopped onions and ginger-garlic paste. Saute it for 1-2 mins or until onions are soft.
- Add chopped tomato along with all the spices and mix everything well. Cook it for around 2-3 minutes.
- Add cooked dal mixture and add some water too (possibly in which you pressure-cooked lentils)
- Cover it with a lid and cook it for 5-6 mins.
- Turn off the heat and pour lemon juice in it. Give a quick stir.
- Serve hot with Baati :)
- You can find the recipe for “Baati” here: https://cookingwithsj.com/2013/03/20/daal-baati
- I have come across many recipes that uses masoor dal, but as I don’t eat that often, I prefer this combo only :)
- Will soon post one for stuffed baati!!!